Go Back

Quinoa Salad With Veggies

A fresh and colorful quinoa salad packed with broccoli, cucumber, tomatoes, chickpeas, corn, leafy greens, and herbs, finished with a simple lemon and olive oil dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Persons
Course: Lunch
Cuisine: Mediterranean
Calories: 390
Ingredients Method Notes

Ingredients
  

1 cup dry quinoa

2 cups water

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 medium cucumber, chopped

1 cup cooked chickpeas, drained and rinsed

1/2 cup sweet corn

1/4 cup red onion, finely chopped

2 cups baby spinach or mixed greens

1/4 cup fresh parsley, chopped

Method
 

Rinse quinoa thoroughly under cold water.

Add quinoa and 2 cups of water to a saucepan

.Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed.

Remove from heat and allow quinoa to cool.Lightly steam the broccoli for 2–3 minutes if you prefer it tender, then allow it to cool.

Add quinoa, broccoli, tomatoes, cucumber, chickpeas, corn, red onion, spinach, and parsley to a large bowl.In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.

Pour the dressing over the salad.Toss gently until everything is evenly coated.

Serve immediately or refrigerate before serving.

    Notes

    The salad can be prepared ahead and refrigerated in an airtight container. For best texture, add leafy greens and dressing shortly before serving.